Have you ever made one of these Dutch Babies? If not, please put it on your must-make-very-soon-for-breakfast list! Ridiculously easy, absolutely delicious, and not hard on the eyes, either. A sort of popover-pancake hybrid, it's light and eggy, with wonderfully crisp golden edges, and a moist and slightly dense center. Plus, it's really fun to watch puffing up in the oven (and particularly mesmerizing when you're just a few sips into the first cup of coffe and not quite awake).
On DB attempt #1, I followed the orignal Lemon Sugar Dutch Baby recipe from Gourmet, which includes lemon zest in the batter and lemon juice and lemon sugar sprinkled on top. It's quite yummy. The following Sunday's attempt #2, however, we liked even better: sans lemon, and with amped-up amounts of vanilla and warming spices (cinnamon, cardamom, nutmeg). I also substituted plain yogurt for milk, and a 50/50 combination of spelt and buckwheat flours for the original recipe's all-purpose white (I always seem to prefer the flavor and texture of whole grain flours -- moist and more substantial-tasting). And we drizzled maple syrup on top. Spectacular.
The batter can be whisked by hand or, even easier, whipped up in the blender. You could even make the batter the night before serving, refrigerate it overnight, then bring to room temp and bake the next morning. An effortless breakfast! If you don't have a cast iron skillet, a pyrex or ceramic pie plate can be used instead -- though in it seems to puff up more dramatically in cast iron. For a fruity DB, arrange slices of fresh peaches or apples, or berries, in the bottom of the pan before pouring in the batter.
Buckwheat and Spelt Dutch Baby, Adapted from Gourmet
Serves 4 reasonable people, or 2 greedy ones
3 large eggs, at room temp for 30 minutes
2/3 cup plain yogurt, room temp (if using very thick yogurt such as Greek, measure out a bit less than 2/3 cup and then add water or milk to up to the 2/3 c mark)
1/3 cup spelt flour
1/3 cup buckwheat flour
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/8 tsp ground nutmeg
pinch of salt
1/2 stick butter (4 Tbsp)
For serving: powdered sugar, maple syrup, jam or preserves, fresh fruit...vanilla sugar or cinnamon sugar would also be great.
Equip: 9 or 10-inch cast-iron pan
1. Place cast-iron pan in oven on the middle rack. Heat to 450F.
2. Whip eggs in a blender until pale and frothy, 2 to 3 minutes. Add all other ingredients (except butter), and blend until very smooth, about 2 minutes more. The batter will be about the consistency of heavy cream, similar to a crepe batter.
3. Remove hot pan from oven and add butter. When butter is melted, carefully pour in the batter and return the pan to the oven.
4. Bake for 18 to 25 minutes, until puffed and golden. Serve right away, plain or with toppings of your choice. It will deflate as it cools.